Fargo Foodie| Easy to Make Beef Stroganoff

The holidays are all but over, and temperatures have dropped far below what humans should have to be exposed to on daily basis. Suddenly, what lies ahead of us is the realization that the frigid air will have to be endured for at least two more months (if not longer).

With no end in sight for the long and dark months, it is time to appreciate curling up with a warm blanket in front of a frosty window. This practice is especially enjoyable if it involves a bowl of soup or some variation of a warm home-cooked meal.

While simply heating a can of soup makes the said practice slightly more time efficient, spending the additional minutes preparing something from scratch can be well worth the effort. Comforting and hearty, beef stroganoff makes use of both prepackaged and fresh ingredients to create a dish that is relatively fast and inexpensive to prepare.

Additionally, the meal only requires the utilization of two cooking dishes, including the pot used to cook the pasta, leaving less time required for dishes. Cream of mushroom soup provides the dish’s creamy sauce while the fresh mushrooms are essential for the rich, umami flavors of this hearty dish.

The type of pasta that the stroganoff is served over can vary, or you can even opt to serve the dish over a different starch, such as rice or mashed potatoes. This choice is dependent on what happens to be in your pantry at the time.

Despite what we all may hope, winter in North Dakota has really only just begun. In an effort to survive, enjoy the comforts of staying inside, cook yourself a warm meal and await the days for when the thermometer climbs back up to the higher positive digits.

Easy Beef Stroganoff

Pixabay| Photo Courtesy
Cook up a warm meal for those cold nights.


1 pound beef sirloin steak, sliced into 1/2 inch thick pieces

1/2 cup onion, chopped

8 oz. fresh mushrooms, thinly sliced

Salt and Pepper, to taste

4 tablespoons olive oil, divided

1/2 cup sour cream

1 can cream of mushroom soup

1/2 cup milk or water

Hot, cooked pasta for serving


In a small bowl, combine the sour cream, cream of mushroom soup and water.

In a large pan, heat two tablespoons of the olive oil over medium to high heat.

Add the steak, stirring the pieces until they are lightly browned on the exterior. Remove the steak to a plate and set aside.

Add the additional two tablespoons of olive oil to the pan. Add the onion and mushrooms, and sprinkle evenly with salt and pepper.

Reduce the heat to medium and cook, stirring frequently, until the mushrooms become tender and the onions translucent.

Return the steak to the pan and add the sour cream mixture.

Heat until the sauce is hot, but do not let it come to a boil, as boiling can cause the sour cream to curdle and adversely affect the texture of the sauce.

Remove the pan from the heat and taste the sauce to determine if more salt and pepper should be added.

Serve the stroganoff over the hot, cooked noodles.

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